Prime Rib au Jus


Prime Rib au Jus recipePrime Rib au Jus, a la Island Gourmet Markets

Yield: 6-9 servings

Prep Time: 10 minutes

Cooking Time: Approximately 25 minutes per pound for medium-rare

  • 5-8 lb. bone-in rib roast (2-3 ribs)
  • 3 Tbsp. canola oil
  • 3 Tbsp. Hawaiian salt, or to taste
  • 1-2 tsp. fresh cracked black pepper, or to taste
  • 1 Tbsp. fresh rosemary leaves
  • 5-10 fresh garlic cloves
  • 4 Tbsp. extra virgin olive oil


  • 1/2 medium onion, diced
  • 1/2 c. celery, diced
  • 1 4-inch sprig of fresh rosemary
  • 2 Tbsp. olive oil
  • 12 oz. beef stock
  • salt & pepper

Prime Rib Method: Rub entire roast with canola oil, then with Hawaiian salt and coarse black pepper. In a food processor, finely chop garlic, rosemary leaves, and olive oil, scraping sides once. Place roast rib-side down in roasting pan. Rub top of roast with garlic-rosemary blend. Place roast, uncovered, in a preheated 400° oven for 15 minutes, then reduce heat to 200° degrees. Cook until internal temperature reaches 120°. Remove from oven, cover with foil, and let rest for at least 20 minutes. After resting, trim off rib bones.

Au Jus: Saute onions, celery and rosemary sprig in olive oil. Add beef stock and drippings from roast (from bottom of the pan). Bring to a boil and simmer 5 minutes. Adjust seasoning (salt & pepper). Strain into a sauceboat and serve on the side.


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